2 oz Cognac
1 oz Triple sec, Cointreau
34 oz Lemon juice
1 twst Orange peel
Shake, strain, serve up in sugar rimmed glass. Garnish with orange peel.
A few drops of lemon or orange bitters on top is a nice touch.
Original ratio was 1:1:1, as quoted by Robert Vermeire. This is the French School. Savoy has this as 2:1:1.
From other users
  • My favorites so far have been a 2:1:1 with Meyer lemon and Courvoisier VS and a 3:2:1 with Remy Martin VSOP. — ☆☆☆
  • I add 1/4 oz simple syrup. My ratio 2/.75/.75
  • Joaquin Simo’s version: 2 oz, Pierre Fernand, .75 PF Dry Curaçao, .75 lemon juice, barspoon 2:1 rich Demerara syrup... — ☆☆☆☆
  • Very good with 2 oz PF 1840, and either (a) 3/4 oz PF dry curaçao and 1 tsp 2:1 simple, or (b) 1/2 oz PF dry curaçao and 1/4 oz 2:1 simple. — ☆☆☆☆
  • Arnold replaces 1/4 oz of Cointreau with simple syrup (2, 3/4, 3/4, 1/4) — ☆☆☆
  • use 1840, meyer lemon juice, and cointreau 2, 1, 1 ratio. if I don't have meyer lemon up the cointreau slightly
  • I prefer the ratios found on The lemon is very present but does not overwhelm: 1 oz VS cognac 1 oz. triple sec 1/2 oz. lemon juice 1/2 oz. simple syrup — ☆☆☆☆
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Thank you, bschneier

Originally posted by bschneier. Of several variations, this one has been adopted as the reference side car and is included in the Goodies > Quickstart Cocktails > Classic Cocktails.

Also there's Joaquin Simo's

Also there's Joaquin Simo's version :

2.0 oz Pierre Ferrand 1840 Cognac

.75 oz Pierre Ferrand Dry Curacao

.75 oz lemon juice

1 barspoon 2:1 Demerara sugar syrup (how much is a "barspoon" anyway?)